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Monday, July 9, 2012

Nick Malgieri's Old Fashioned Raisin Bread

These rolls were made with pretty much influenced from Joyce. I was chatting with her one day when she told me that she just baked this bread and how wonderful it turned out. You know, Joyce can be so good in her words, so convincing that i was 'sold' by the way she told me. Not only this, i also got much influenced by her for buying books..cookbooks..one after another..until i tell her please dont tell me about books anymore..no budget! Dangerous lady!! haha!

This was made sometime last month. Joyce has already posted hers, you can take a look at her wonderful loaf here. Instead of baking it in a loaf as in the original recipe, i made them into small rolls. Yeah, she was right. It yields a wonderful texture , they are soft and nice and although these are just simple rolls with raisins, i love them very much. There's no fuss in the steps, very straight forward. I forgot what's the weight of each dough i make into rolls, i didnt write it down..sorry..what kind of blogger am i .. but usually i make mine about 60gm each.

Recipe ( from nickmalgieri.com)this is half of the original recipe
1/2 cup/112gm of water
1.5tsp/5gm instant yeast
112gm milk
338gm bread flour
35gm sugar
5gm fine sea salt/slightly less than a tsp
28gm unsalted butter
1cup dark raisins ( you can use combination of dark and green raisins)

Method:
1. Combine bread flour, sugar, salt and yeast together and use a fork to mix them. Using a dough hook running on low speed, pour in water and milk alternately to become a rough dough. Beat them for 2-3 minutes, then put in the butter and continue beating till butter is fully absorbed. Increase speed to medium and continue beating till the dough is smooth about 10 minutes.
2.Decrease the speed and add in raisins, little by little until they are fairly distributed. Remove the dough from the machine and turn them onto a floured surface, briefly knead them and shape them into a ball and let it proof in a bowl until double its size.
3.Turn the risen dough onto a floured surface again , lightly knead them into a ball again and cut each dough out weighing 60gms and shape them into rolls. Place them on a lined baking pan and let it proof for another 45minutes to an hour.
4. Once the rolls are almost proofed, set the rack in the middle level of the oven and preheat oven to 190C.
Put the pan in the oven and bake till they are cooked and slightly brown, about 15-20 minutes.

The method and temperature used here are slightly different from the original. You can refer to the original here

They look wonderful Lena, so nice to have a friend that is such an enabler hehe! I like that you made smaller loaves...or rolls. It kind of reminds me of ones my grandma would make. She was the baker...not me!

Hi Lena,Your are a awesome blogger..I love your posts and your pictures.I actually love these raisin rolls. Yours look so good. Just bread and raisins is already very enjoying very a cup of kopi o ...lol

Haha !! Yeah but at least u put ur cookbooks to good use !! For me, I just store them on the book shelf sometimes... Hehe..!! I love the rustic brown crust of the bread, really old fashioned and awesome looking !!

These are SO beautiful! I know what you mean about Joyce, she's dangerous to visit ;P. I love that you made this recipe into rolls, I know I'd have a hard time eating just one, though! I think I'll have to make a batch and surprise my daughter - I know she'd adore them. So happy you joined in BYOB this month...and I hope you join in often =)

Hi Lena, Dangerous lady signing in!!! You made them into bun rolls, a wonderful idea! I totally love this bread too! I'll repeat Zoe's question, are you buying this book too? Hehehe! I'm ordering it soon! I have a couple of books in my list, interested to know! Hahahahahahahaha! And thanks for the "dangerous" shout-out!!

Lena...I wanted to get his book too. Heard from Chef Dennis that it is good :) I must try this rustic bread. I have so many bread books now LOL! now tempted to get this too !Your rolls looks great...crusty ! Love it :)

angie: i know you are eating lots of salads but dont worry, once in a while to have these breads are okay!

honeyboy: thank you!!am quite happy with the way they look too!

joyce: dangerous lady!!! yeah, i think i will buy ..later!! you buy first and let me know how is it!!

elin: yeah i know you have 2 of PeterR's books too! actually they are not as crusty as it looks, they are soft but very nice. No, didnt spray water but for crusty type, i sprayed them before putting them in a hot oven and then later lower the temperature.

Lena,I also thought that making something resembles the pattern of checkerboard is hard hard hard but now I've gained a better idea!Your version stood out becoz of the choice of using the pandan flavour!